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Grilled Rosemary and Lemon Chicken Legs https://www.metro.ca/userfiles/image/recipes/cuisses-poulet-grillees-romarin-citron-4499.jpg PT10M PT25M PT3H35M
Thoroughly blend lemon juice and corn syrup in a small bowl, then add zests and oil. Set aside. Place chicken, onions, fennel, rosemary, and garlic in an airtight container or resealable bag. Add lemon mixture and close container. Allow to marinate in refrigerator 3 to 4 hours, stirring occasionally. Preheat barbecue to high. Remove chicken from marinade and drain. Set marinade aside. Place a large square of aluminium foil on hot grill and place chicken on top. Reduce heat to medium-low. Cook 20 to 25 minutes or until meat separates easily from bones. Salt and pepper. Brush meat with marinade during the first 10 minutes of cooking only. Discard unused marinade. Add onions and fennel bulbs 5 minutes before chicken is done. Cook thoroughly.
4
2 lemons (juice and zests) 2 Tbsp. (30 mL) corn syrup 1/3 cup (80 mL) canola oil 4 large fresh chicken legs 2 onions, quartered 2 small fennel bulbs, quartered 3 Tbsp. (45 mL) fresh rosemary 2 cloves garlic, chopped salt and ground pepper to taste
Grilled Rosemary and Lemon Chicken Legs

Grilled Rosemary and Lemon Chicken Legs

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:25
COOKING
3:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    lemons (juice and zests)
  • 2 Tbsp.
    (30 mL)
    corn syrup
  • 1/3 cup
    (80 mL)
    canola oil
  • 4
    large fresh chicken legs
    You might like:

    Flyer Deal  (1)
    SAVE 80¢/LB
    Fresh Chicken Leg Quarters

    Fresh Chicken Leg Quarters

    $1.79 /lb

    Value Pack 3.95/kg

  • 2
    onions, quartered
  • 2
    small fennel bulbs, quartered
  • 3 Tbsp.
    (45 mL)
    fresh rosemary
  • 2
    cloves garlic, chopped

  • salt and ground pepper to taste
Imprimer ma sélection

Preparation

Thoroughly blend lemon juice and corn syrup in a

small bowl, then add zests and oil. Set aside.

Place chicken, onions, fennel, rosemary, and garlic in

an airtight container or resealable bag. Add lemon

mixture and close container. Allow to marinate in refrigerator 3 to 4 hours, stirring occasionally.

Preheat barbecue to high.

Remove chicken from marinade and drain. Set marinade aside.

Place a large square of aluminium foil on hot grill and place chicken on top. Reduce heat to

medium-low.

Cook 20 to 25 minutes or until meat separates easily

from bones. Salt and pepper.

Brush meat with marinade during the first 10 minutes

of cooking only. Discard unused marinade.

Add onions and fennel bulbs 5 minutes before chicken

is done.

Cook thoroughly.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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